Football Cookie Cups

PREP
10 mins
TOTAL TIME
22 mins
SERVINGS
18-20 Cookies
For Cookie:
1 Package Krusteaz Butter Vanilla Sugar Cookie Mix
1/2 Cup Butter, Softened But Not Melted
1 Large Egg
For Frosting:
3/4 Cup Unsalted Butter, Slightly Softened
2 Cups Powdered Sugar
1 Tbsp Heavy Whipping Cream
1/2 Tsp Clear Vanilla Extract
Green Food Color Gels
For Decorations:
1/4 Cup Candy Melts
16-18 Whole Almonds
STEP 1

Preheat the oven to 350°F and spray a mini muffin sheet with cooking spray. In a medium-sized mixing bowl, combine cookie mix, butter and egg and beat until well mixed.

STEP 2

Scoop 2 Tablespoons of cookie dough into each mini muffin cavity

STEP 3

Bake 12-14 minutes until the cookie dough is lightly golden brown. Allow the cookie cups to cool for 15-20 minutes. While the cookies are still warm, use the back of a measuring spoon to press into the center of each cookie to make a cup shape.

STEP 4

Remove cookie cups gently and allow to cool completely.

STEP 5

For Frosting: Cut the butter into 1 tablespoon-sized pieces and whip in a standing mixer 5-7 minutes, until the butter looks light in color. Add powdered sugar and mix on low speed until incorporated, then add heavy whipping cream and vanilla extract. Decrease speed to medium-high and beat for 3-5 minutes to whip additional air into the frosting. It should be light and airy

Add 2-3 drops of green food coloring into the frosting and stir until well combined.

Use a piping bag fitted with a tip 233, pipe the grass into each cookie cup.

STEP 6

For Decorations: Microwave candy melts in 20 second increments until they start to melt, stirring each time. Stir until completely smooth

In a piping bag fitted with a size 1 piping tip, pipe a thin line on the almonds to imitate a football. Allow the candy melt line to harden.

Change the piping tip to a size 3 to pipe the goal posts onto a piece of parchment paper. Allow the chocolate goal posts to harden and place them onto the cookie cups.

Store in an airtight container.

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